Gnocchi Ala Ricotta Popolo

Popolo’s Pasta Encyclopaedia

Know your fettucine from your fusilli? Popolo sure does.

There are hundreds of types of pasta, so it can be tricky to tell them apart. River Quay’s resident Italian restaurant decodes the myriad of pasta varieties with this encyclopaedia of their five favourites.

The king of every pasta menu! Usually made in the cooler months, this Italian flat pasta is cut into a broad ribbon shape. Its width is between lasagne and tagliatelle. Pappardelle is the perfect accompaniment to rich sauces.

Enjoyed by the Venetians since the 14th century, ravioli are small parcels of pasta filled with meat, cheese or seasonal vegetables which are simmered until soft and served with a light sauce over the top. Popolo pairs their pumpkin and ricotta ravioli with butternut pumpkin puree, amaretti crumble, Grana Padano and burnt sage butter.

The ultimate all-rounder, the word rigatoni comes from the Italian word rigato which means “ridged” or “lined”. Originating from southern Italy, this pasta variety is versatile so you can experiment with sauces. Popolo likes rigatoni with freshly grilled Gold Coast tiger prawns, tomato, fresh basil and ndjua (spicy Calabrian sausage).

Legend has it that tagliatelle was created by a gifted royal chef in 1487, who was inspired by Lucrezia d’Este’s hairdo at her grand wedding. It was served as a treat in all the finest houses on special occasions.

Otherwise known as “priest stranglers”. No, seriously! Legend has it that a gluttonous, carb-loving priest ate this pasta so quickly that he strangled himself by swallowing them whole. Perhaps it’s wise to take your time when savouring Popolo’s strozapretti with braised Wagyu ragu and Grana Padano. It’s to die for…

Keen to conquer traditional Italian flavours at home? Click here to read Popolo’s recipe for gnocchi di ricotta!

Take me to Popolo

Cuisine: Italian

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